Korean Steak Tacos

Name: Korean Steak Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Korean, Asian
Ingredients: 1 teaspoon freshly ground black pepper; 3 Tbsps canola oil; 1 large carrot, cut into 2-inch-long matchstick-size strips; 118 milliliters lightly packed fresh cilantro sprigs; 59 milliliters packed dark brown sugar; 907 grams flank steak (about 1 1/2 inches thick), fat trimmed; 118 milliliters finely chopped fresh cilantro; 2 larges garlic cloves, minced; 1 teaspoon ground coriander; 6 servings Guacamole for Lindsay; 1 jalapeño pepper, seeded and finely chopped; 710 milliliters 1/2 head napa cabbage, halved lengthwise and shredded crosswise (about; 8 scallions (white and green parts), thinly sliced on a sharp diagonal; 1 Tbsp toasted sesame oil; 3 Tbsps soy sauce

The recipe Korean Steak Tacos could satisfy your Korean craving in around 45 minutes. This recipe serves 6. One serving contains 346 calories, 34g of protein, and 17g of fat. valentin day will be even more special with this recipe. Many people really liked this main course. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up flank steak, canolan oil, scallions, and a few other things to make it today.

Instructions

To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving.

Ingredients you will need

Black Pepper

Brown Sugar

Canola Oil

Sesame Oil

Coriander

Soy Sauce

Cilantro

Garlic

Steak

Equipment you will use

Baking Pan

Whisk

Bowl

Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.

Ingredients you will need

Marinade

Steak

Prepare an outdoor grill for medium-high cooking over direct heat.

Equipment you will use

Grill

Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare.

Ingredients you will need

Marinade

Steak

Meat

Equipment you will use

Grill

Transfer the steak to a cutting board and let stand for 5 to 10 minutes.

Ingredients you will need

Steak

Equipment you will use

Cutting Board

Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.

Ingredients you will need

Green Onions

Cilantro

Cabbage

Carrot

Equipment you will use

Bowl

Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot.

Ingredients you will need

Tortilla

Equipment you will use

Grill

Transfer to a serving bowl and cover to keep warm.

Equipment you will use

Bowl

Cut the steak across the grain into 1/4-inch-thick slices.

Ingredients you will need

Grains

Steak

Transfer the steak slices and any carving juices to a platter.

Ingredients you will need

Steak

Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole.

Ingredients you will need

Guacamole

Tortilla

Marinade

Cabbage

Steak

Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

Ingredients you will need

Guacamole

Tortilla

Marinade

Cabbage

Steak

Equipment

Ingredients

Servings:

1teaspoon

freshly ground black pepper 3Tbsps

canola oil 1large

carrot, cut into 2-inch-long matchstick-size strips 118milliliters

lightly packed fresh cilantro sprigs 59milliliters

packed dark brown sugar 907grams

flank steak (about 1 1/2 inches thick), fat trimmed 118milliliters

finely chopped fresh cilantro 2larges

garlic cloves, minced 1teaspoon

ground coriander 6servings

Guacamole for Lindsay 1

jalapeño pepper, seeded and finely chopped 710milliliters

1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 8

scallions (white and green parts), thinly sliced on a sharp diagonal 1Tbsp

toasted sesame oil 3Tbsps

soy sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.